Short Ribs

Sprinkle salt and pepper on all sides of short ribs and put into Dutch oven or a 3-quart covered casserole dish.

In a small saucepan, combine the tomato soup with the molasses, vinegar, liquid smoke and minced onion; bring to a boil and simmer for 5 minutes.

Pour over short ribs; cover and bake in a 275° oven for 3 to 4 hours, or until very tender.

Just before serving, spoon off any excess fat.

(If you prepare this dish ahead, refrigerate it and then lift off the solidified fat before you reheat it.)

Makes 8 to 10 servings.